微波处理对全麦粉理化性质及全麦鲜湿面品质的影响
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摘要
为解决全麦粉加工品质和储藏稳定性的不足,采用微波处理全麦粉,用粉质仪和动态流变仪研究微波处理对全麦面团流变学特性的影响;用快速黏度分析仪(RVA)、X射线衍射仪、SDS-聚丙烯酰胺凝胶电泳(SDS-PAGE)等分析全麦粉中淀粉和蛋白组分结构和理化性质的变化;并验证了微波处理对全麦粉中微生物和多酚氧化酶的抑制效果和对全麦鲜湿面品质及褐变程度的影响。结果表明,微波处理可以显著提高全麦面团的稳定时间,增加面团的弹性和类固体性质,同时可改善全麦粉的黏度特性,使淀粉结晶特性略有提高;SDS-PAGE图谱显示,微波处理可引起全麦粉中蛋白组分发生有限聚合,这种聚合作用主要由二硫键引起。微波处理能够显著降低全麦粉中的菌落总数和PPO活性,抑制全麦鲜湿面褐变,提高面条煮后拉断力。
In this study, microwave was used to treat whole wheat flour in order to improve its processing qualities and storage stability. Farinograph and dynamic rheometer were used to determine the effect of microwave treatment on the rheological properties of whole-wheat dough; plus, RVA, XRD, and SDS-PAGE were used to analyze the structure and physicochemical properties of protein and starch components in whole wheat flour. In addition, the inhibiting effects of microwave treatment on the microorganisms and PPO as well as on the darkening rate of fresh whole wheat noodles were verified. The results showed that microwave treatment could significantly increase the stability time of wheat dough, leading to an improvement in elasticity and solid-like properties. Viscosity properties were significantly improved while the crystallinity was slightly increased. It was shown that treatment processing gives rise to limited protein aggregating in whole wheat flour, as shown by the SDS-PAGE profiles. Microwave treatment is able to greatly lower the TPC and PPO activity in whole wheat flour, significantly inhibit the darkening of fresh noodles, and increase the tensile force of boiled noodles.
In this study, microwave was used to treat whole wheat flour in order to improve its processing qualities and storage stability. Farinograph and dynamic rheometer were used to determine the effect of microwave treatment on the rheological properties of whole-wheat dough; plus, RVA, XRD, and SDS-PAGE were used to analyze the structure and physicochemical properties of protein and starch components in whole wheat flour. In addition, the inhibiting effects of microwave treatment on the microorganisms and PPO as well as on the darkening rate of fresh whole wheat noodles were verified. The results showed that microwave treatment could significantly increase the stability time of wheat dough, leading to an improvement in elasticity and solid-like properties. Viscosity properties were significantly improved while the crystallinity was slightly increased. It was shown that treatment processing gives rise to limited protein aggregating in whole wheat flour, as shown by the SDS-PAGE profiles. Microwave treatment is able to greatly lower the TPC and PPO activity in whole wheat flour, significantly inhibit the darkening of fresh noodles, and increase the tensile force of boiled noodles.
引文
[1]牛猛.全麦鲜湿面褐变机制及品质改良的研究[D].无锡;江南大学,2014NTU M. Studies on the darkening mechanism and quality improvement of whole-wheat fresh noodle[D]. Wuxi:Jiangnan university, 2014
[2]张淼,张楚楚,彭晶,等.微波处理对全麦粉及全麦生鲜面中PPO和微生物的抑制研究[J].中国粮油学报,2014(3):7-10+15ZHANG M, ZHANG C C, PENG J, et al. Effect of microwave treatment on the inhibition of microorganisms and polyphenol oxidase in whole wheat flour and its fresh noodles[J].Journal of the Chinese Cereals and Oils Association, 2014(3):7-10+15
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[5]李曼.生鲜面制品的品质劣变机制及调控研究[D].江南大学,2014LI M.Deterioration mechanisms of fresh noodles and the regulation technology thereof[D]. Jiangnan university, 2014
[6]张家辉,李曼,朱科学,等.超微绿茶粉生鲜面的研制及特性研究[J].食品工业科技,2011(9):164-166ZHANG J H, LI M, ZHU K X, et al. Study on the preparation and properties ofsuperfine green tea powder fresh noodles[J]. Science and Technology of Food Industry. 2011(9):164-166
[7]CHANDRASEKARAN S, RAMANATHAN S, BASAK T.Microwave food processing—A review. Food Research International, 2013, 52(1), 243-261
[8]NAKAMURA C, KOSHIKAWA Y. SEGUCHI M. Increased volume of kasutera cake(japanese sponge cake)by dry heating of wheat flour[J]. Food Science and Technology Research, 2008, 14(5), 431-436
[9]刘海燕.糯麦粉对冷冻面团发酵流变学和面包烘焙特性的影响[D].江南大学,2012LIU H Y. Effect of waxy wheat flour on rheofermentometer rheological and baking properties of frozen dough and bread[D]. Jiangnan university, 2012
[10]LAMACCHIA C, LANDRISCINA L,D-AGNELLO P. Changes in wheat kernel proteins induced by microwave treatment[J]. Food Chemistry, 2016, 197, 634-640
[11]PURNA S K G. Understanding and improving functionality of waxy flours[D]. Kansas:Kansas State University, 2010
[12]SUN Q J, HAN Z J, WANG L, et al. Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment. Food C.hemistry, 2014,145, 756-764
[13]WADUGE R N, HOOVER R, VASANTHAN T, et al.Effect of annealing on the structure and physicochemical properties of barley starches of varying amylase content[J].Food Research International, 2006. 39:59-77
[14]骆丽君.冷冻熟面加工工艺对其品质影响的机理研究[D].无锡:江南大学,2015LUO L J. Effects and mechanisms of processing technology on the quality of frozen cooked noodle[D]. Wuxi:Jiangnan university. 2015.
[2]张淼,张楚楚,彭晶,等.微波处理对全麦粉及全麦生鲜面中PPO和微生物的抑制研究[J].中国粮油学报,2014(3):7-10+15ZHANG M, ZHANG C C, PENG J, et al. Effect of microwave treatment on the inhibition of microorganisms and polyphenol oxidase in whole wheat flour and its fresh noodles[J].Journal of the Chinese Cereals and Oils Association, 2014(3):7-10+15
[3]TANG L, YANG R. HUA X, YU C,et al. Preparation of immobilized glucose oxidase and its application in improving breadmaking quality of commercial wheat flour[J].Food Chemistry.2014.161,1-7
[4]罗志刚、周子丹.微波辐刽对木薯淀粉性质影响[J].粮食与油脂,2010(6):11-12LUO Z G, ZHOU Z D. Effect of microwave radiation on properties of cassava starches[J]. Cereals&Oils, 2010(6):11-12
[5]李曼.生鲜面制品的品质劣变机制及调控研究[D].江南大学,2014LI M.Deterioration mechanisms of fresh noodles and the regulation technology thereof[D]. Jiangnan university, 2014
[6]张家辉,李曼,朱科学,等.超微绿茶粉生鲜面的研制及特性研究[J].食品工业科技,2011(9):164-166ZHANG J H, LI M, ZHU K X, et al. Study on the preparation and properties ofsuperfine green tea powder fresh noodles[J]. Science and Technology of Food Industry. 2011(9):164-166
[7]CHANDRASEKARAN S, RAMANATHAN S, BASAK T.Microwave food processing—A review. Food Research International, 2013, 52(1), 243-261
[8]NAKAMURA C, KOSHIKAWA Y. SEGUCHI M. Increased volume of kasutera cake(japanese sponge cake)by dry heating of wheat flour[J]. Food Science and Technology Research, 2008, 14(5), 431-436
[9]刘海燕.糯麦粉对冷冻面团发酵流变学和面包烘焙特性的影响[D].江南大学,2012LIU H Y. Effect of waxy wheat flour on rheofermentometer rheological and baking properties of frozen dough and bread[D]. Jiangnan university, 2012
[10]LAMACCHIA C, LANDRISCINA L,D-AGNELLO P. Changes in wheat kernel proteins induced by microwave treatment[J]. Food Chemistry, 2016, 197, 634-640
[11]PURNA S K G. Understanding and improving functionality of waxy flours[D]. Kansas:Kansas State University, 2010
[12]SUN Q J, HAN Z J, WANG L, et al. Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment. Food C.hemistry, 2014,145, 756-764
[13]WADUGE R N, HOOVER R, VASANTHAN T, et al.Effect of annealing on the structure and physicochemical properties of barley starches of varying amylase content[J].Food Research International, 2006. 39:59-77
[14]骆丽君.冷冻熟面加工工艺对其品质影响的机理研究[D].无锡:江南大学,2015LUO L J. Effects and mechanisms of processing technology on the quality of frozen cooked noodle[D]. Wuxi:Jiangnan university. 2015.